No mixer, no rising, no fuss cinnamon rolls are flaky, sweet and SUPER easy!
Canned biscuit dough stands in for traditional yeasted dough to make these delicious rolls that are ready to eat in about 30 minutes!
Simply press the biscuits together to form a rectangle, and sprinkle with cinnamon sugar. Roll, slice and bake!
You can serve these rolls plain, or do as we did and drizzle with an easy 2-ingredient glaze!
Shortcut Cinnamon Rolls:
- Raw or sanding sugar
- 1 can refrigerated biscuit dough (containing 8 biscuits)
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
Pre-heat the oven to 425 degrees; line 8 muffin tins with paper liners.
Sprinkle some of the raw sugar on a cutting board. Separate the biscuits and place on top of the sugar, in two rows of four biscuits. Press the biscuits together to eliminate any gaps, then use a rolling pin to smooth out the dough.
Mix the granulated sugar and cinnamon in a small bowl and sprinkle all over the dough. Working with one long side, roll into a tight spiral and cut into 8 slices. Place the slices into your prepared muffin tins and brush the tops with the melted butter.
Sprinkle with some more raw sugar and bake till golden brown, about 15 minutes. Cool on a wire rack for 5 minutes.
While the rolls are cooling, prepare the glaze by whisking the powdered sugar and milk till smooth. Drizzle on top of each roll and serve warm or at room temperature.